Directions:
- In a medium nonstick pot heat oil; add cumin, coriander, red pepper and cinnamon, stir until fragrant, 30 seconds. Add bell pepper and carrots. Cook until just tender, 5 minutes.
- Add broth, lentils and salt. Bring to a boil. simmer until lentils are tender about 20 minutes. Puree in batches in blender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.18 Kcal (1056 kJ) | ||
| Calories from fat | 26.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 5% | |
|---|---|---|---|
| Sodium | 854.54mg | 36% | |
| Potassium | 861.1mg | 18% | |
| Total Carbs | 38.71g | 13% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 19.05g | 76% | |
| Protein | 15.4g | 31% | |
| Vitamin C | 42.9mg | 72% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.1mg | 28% | |
| Calcium | 65.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 80.08 Kcal (335 kJ) | ||
| Calories from fat | 8.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.95g | 5% | |
|---|---|---|---|
| Sodium | 271.37mg | 36% | |
| Potassium | 273.45mg | 18% | |
| Total Carbs | 12.29g | 13% | |
| Sugars | 1.09g | 14% | |
| Dietary Fiber | 6.05g | 76% | |
| Protein | 4.89g | 31% | |
| Vitamin C | 13.6mg | 72% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.6mg | 28% | |
| Calcium | 20.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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